Or: Wheat Meat Madness!
I followed the directions here but I made a much smaller batch.
About 3 cups of whole wheat flour. Add cold water in and mix it up. Keep adding flour and water and kneading until it is a workable ball
Knead the ball for approx 1 hour. Let it rest for 15 minutes then go back to kneading for another hour or so. Keep doing that until you are tired and then put it in a large bowl of cold water to leach.
Let it soak over night or about 6-8 hours later, knead the ball of flour and water while it is still in the bowl with the water. Drain the water off and fill the bowl with clean water and knead it some more. You can feel the gluten now and the water will be clearer this time.
I dumped the whole thing in a colander, saving the starch water to make some soup for dinner! Many of the water soluble vitamins in the flour are washed away so save the water to water your plants, or for soups, gravies, sauces, bread making, etc.
I turned the water on to a cool trickle. Not ice cold, not warm. with the gluten ball in the colander I kneaded the ball under the trickle for about 20 minutes until the water ran clear.
There it is, a nice piece of gluten.
Press the gluten into a patty shape, about sandwich size, and about 3/4 inch thick. Squeeze as much water out of it as possible so it can absorb flavor from the "broth" and then slice it.
Broth
4 c water or vege broth
3/4 cup soy sauce
1 onion roughly chopped
1 tbs ground rosemary
Bring broth to a boil.
Slice the gluten patty into strips and drop the strips into the boiling broth.
The strips will puff up.
Turn the heat down so it doesn't boil over, put a tight lid on the pot and let it cook for 30 minutes.
There it is.Drain it and prepare like you would any other prepared seitan product. It's very salty, though. Next time, half as much soy sauce.
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